As the days grow warmer, there’s nothing quite as refreshing as a chilled bowl of peach gazpacho. This delightful twist on the classic Spanish soup captures the essence of summer with the sweet juiciness of ripe peaches, the crispness of cucumbers, and the tang of ripe tomatoes. This vibrant, velvety soup is simple to make with just a handful of ingredients and minimal prep time, yet it impresses in both flavor and presentation. Serve it as a light lunch, a stunning appetizer, or a refreshing starter for your summer gatherings, garnished with a fresh tomato foam. Celebrate the bounties of the season with this refreshing peach gazpacho!
Difficulty
Easy
Ingredients
- 1500g (6 Cups) Peaches Peeled, Pitted and Chopped
- 200g (1 Cup) Yellow Peppers Peeled and Chopped
- 100g (½ Cup) Red Peppers Peeled and Chopped
- 500g (2 Cups) Cucumbers Peeled, Seeded and Chopped
- 350g (1 ½ Cups) Tomato Water or Strained Tomato Juice
- 300g (2 â…• Cups) Olive Oil
- 150g (1 Cup) Cashews
- 25g (1 ¾ Tbsp) White Wine Vinegar
- 5g (1 Tsp) Kosher Salt
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Mix and Rest Ingredients
Salt the fruit and all of the vegetables in a bowl, then toss and let rest for 10 minutes.ÂAdd the rest of the ingredients and toss together very well.ÂWrap the bowl with plastic wrap and let stand at room temperature for up to five hours.Â
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Blend Mixture
When Bowl has stood at room temp for the allotted amount of time you can blend it at high speed for 2 to 3 minutes.ÂAt this point if not using either a Pacojet or Creami, pass the soup through a fine mesh strainer and refrigerate for up to 8 hours, serve and enjoy.Â
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Pacojet or Ninja Creami
Pour soup into Pacojet or Creami Beakers and freeze for 24 hours.ÂPacotize in the Pacojet 6 times with overpressure. Spin in the NInja Creami 6-8 times.ÂRefrigerate for up to 8 hours, serve and enjoy!Â
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Summary
Recipe Name
Peach Gazpacho
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)